Fish Fillets Baked in Beer, Yucatan Style
Fish Fillet´s Baked in Beer Yucatan Style
8 Fish fillets (preferably grouper)
¾ kilo small potatoes, chopped in squares and peeled
½ kilo tomato, sliced
200 g Margarine
1 c. cooked peas
½ c. limon juice
2 Tbs. Fresh chopped parsley
15 small Cambray onions
4 sweet chiles, cut lengthwise
3 xcatic chiles seared
2 medium onion, sliced
Dip fillets in lemon juice, rub salt and pepper on both sides of fillets. Leave to sit for 15 minutes.
Grease a large baking pan with margarine and layer the fillets, distribute the Cabray onions and parsley in between each layer.
Spread the tomato, onion, sweet chiles, and peas on top layer.
Place the xcatic chiles and 2 teaspons of margarine in the center of the top layer.
Pour the can of beer on the fillets, cover and bake at 175o C for 30 minutes.
Makes 8 portions. Serve with wax beans, potatoes, or wild rice.